Then I moved around with Joe and I also worked on and off with my other friend Marc Murphy. I brew beer. You don’t get them from a can. © 2020 Institute of Culinary Education. Show up early. What was your first job out of culinary school? What are your favorite things to do outside of the kitchen? How to Clean Wooden Cutting Boards, According to Experts, Chef Frank's Pork Shoulder Sausage Breakfast Sandwich, Griddle Nachos with Carnitas and Avocado Crema, The Try Guys Learn How to Make Sushi at ICE, LA Health-Supportive Culinary Arts Fact Sheet, LA Restaurant & Culinary Management Fact Sheet, Bureau for Private and Postsecondary Education (BPPE), CARES Act Quarterly Budget and Expenditure Reporting, Nassau Community College, Restaurant Management, Culinary Institute of America, Culinary Arts, Executive Chef, Barcelona Restaurant & Wine Bar, 2011-2016, Corporate Executive Chef, Benchmarc Restaurants, 2004-2011, Executive Chef, Myriad Restaurant Group, 2002-2004. I also collect old books. East Haven, Connecticut. Tell me about your decision to enroll in culinary school. When I left, we had two Ditch Plains and two Landmarc locations. It goes both ways. When Joe was opening something, I’d help him open it, when Marc was opening something, I’d do the same. Did you choose Joe as a mentor or did he choose you? See Photos. I don’t play golf because I can’t commit myself to five hours on the golf course. Growing up on Long Island in an Italian family, Chef Frank Proto learned to love food at an early age. “The Italian language wasn’t passed on — but the food definitely was,” says Chef Frank Proto, ICE’s newest career program instructor, on his Italian-American upbringing in Long Island. (888) 354-CHEF. or. Chef Frank plans to use his straightforward approach and decades of restaurant experience to teach ICE students how to succeed in the culinary industry and how to prepare delicious, uncomplicated food. I worked in a catering hall in Long Island in high school and college. All Rights Reserved. I’ve been going to the public library more, too. What advice would you give to culinary students starting their careers? You say through your work if you’re worth being mentored. A lot of people like to put a lot of stuff on the plate. All Rights Reserved. Subscribe to DICED to receive our latest stories, delivered fresh to your inbox: food news, recipes, chef interviews, videos and all things culinary education. "In the fall our family would make dry sausages, tomato paste and wine," he says. That’s how I feel about a meal, and cooking, too. He began piano studies at the age of 7 and the double bass at the age of 16 while a student at the High School of Performing Arts in New York City. By him just pushing me along, he became my mentor. 225 Liberty Street  They get chosen because they have the work ethic and the passion for it. Things like: when you go into professional kitchens, there’s not going to be a ton of paper towels like we have at the school; the less pans you use the better — I want to teach them the nuts and bolts, together with the substance of the lesson. I trained chefs, cooks, planned menu changes, specials. I don’t like committing to just one thing. Terms of UsePrivacy PolicyDMCA PolicyJoin the ICE TeamApplicant Privacy Statement2019 NY Career Catalog & Brochure2020 LA Career Catalog2020 LA Career BrochureLA Culinary Arts School Fact SheetLA Pastry & Baking Arts Fact SheetLA Health-Supportive Culinary Arts Fact SheetLA Restaurant & Culinary Management Fact SheetBureau for Private and Postsecondary Education (BPPE) CARES DisclosuresCARES Act Quarterly Budget and Expenditure ReportingCOVID-19 InfoSitemap, Director of Culinary Operations on How to Make Bouillabaisse, Director of Culinary Operations Discusses How to Choose a Paella Pan, Director of Culinary Operations Offers Tips for Making Calamari, Best Kitchen Knives and How to Buy Them, According to Experts, Deviled Eggs: How To Make Them And 5 Mistakes To Avoid. Chef Frank ran culinary operations at three of Murphy’s Benchmarc restaurants, plus Benchmarc events. What are you excited about teaching ICE students? Log in or sign up for Facebook to connect with friends, family and people you know. Frank Proto. When the New Haven restaurant Barcelona needed an executive chef, Chef Frank had the chops to take the helm. We’d dry them out and put them in old, glass mayonnaise jars, then top them with olive oil so they’d store well. Eventually he moved me up to sous chef. It was while working with Joe that he met Marc Murphy, whom he worked with at La Forchette and eventually on the openings of Landmarc and Ditch Plains. I want students to walk out of here knowing they’ve made some really good meals. 'S phone number, address, and email on Spokeo, the Institute of America ] your to!, specials met my mentor if I did everything ” I like get... Bulldog in the fall our family would make dry sausages, tomato paste and wine, '' he.! Changes, specials as kids and two Landmarc locations process I ’ d like to keep everything simple of family... 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